Relish A Soupy Thursday With Chicken Tortellini Soup

Chicken tortellini soup is our favourite combination of pasta with chicken and vegetables for a successful lunch of the week in one pot. Everyone loves freshly made pasta that can be mixed into hot soups and cooked instantly to make a delicious meal the whole family will love.

Leftover chicken tortellini soup can be kept in the refrigerator for 3-4 days but it can get dry. Milky solids will break down as the soup melts, resulting in a grainy texture. Hence, it is better to eat it immediately. 

1 tablespoon olive oil

1 pound chicken breasts or thighs (  skinless and boneless )

10 oz fresh spinach tortellini

4 ounces baby spinach or kale

1 medium diced onion 

3 medium carrots ( peeled and sliced )

2 tablespoons minced garlic 

1 ½ cups tomato sauce 

2 teaspoons kosher salt

2 cups water divided

1 teaspoon red pepper flakes 

2 tablespoons grated parmesan ( optional )

1 teaspoon dried or fresh parsley

Method 

• Take a soup pan and heat the oil. Add the minced garlic, onion, carrots, tomato sauce, chicken, kosher salt and water. Swirl fast. Attach the lid and cook for 8 minutes. 
• Open the pot immediately after 8 minutes and remove the chicken. Take the chicken out on a plate and shred it using a fork.
• Stir the soup for about 30 seconds with a hand mixer for a more creamy texture.
• Add tortellini and cook for 2 minutes (follow the instructions of the package). Add the shredded chicken, parsley and red peppers. You can add more water to get a desired consistency. 
• Add the spinach and boil the soup. Once it is ready, add plenty of grated Parmesan cheese.

If you are a vegetarian, you can replace chicken with potatoes.